WO2020004506A1 - Amidon cireux et procédé de production associé - Google Patents

Amidon cireux et procédé de production associé Download PDF

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Publication number
WO2020004506A1
WO2020004506A1 PCT/JP2019/025481 JP2019025481W WO2020004506A1 WO 2020004506 A1 WO2020004506 A1 WO 2020004506A1 JP 2019025481 W JP2019025481 W JP 2019025481W WO 2020004506 A1 WO2020004506 A1 WO 2020004506A1
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Prior art keywords
starch
waxy
viscosity
enzyme
untreated
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Japanese (ja)
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小百合 野原
賢一 栗田
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Glico Nutrition Co Ltd
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Glico Nutrition Co Ltd
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Priority to JP2020527604A priority Critical patent/JP7270624B2/ja
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • the present invention relates to a waxy seed starch having an improved maximum viscosity and aging resistance, which are achieved during the gelatinization process, and a method for producing the same.
  • the present invention also relates to a food using the waxy seed starch.
  • starch is widely used for imparting viscosity to foods and imparting a desired texture.
  • a process is known in which starch is dispersed in water and heated to gelatinize the starch and then cooled.
  • hydroxypropylated starch, starch acetate and the like have been developed as modified starches having modified properties of starch.
  • these processed starches can improve the maximum viscosity reached during the gelatinization process, but still cannot sufficiently suppress the increase in viscosity due to aging.
  • such chemically treated starch was designated as a food additive and was subject to laws and regulations. Modifications are desired.
  • an enzyme treatment of treating starch with a hydrolase is known.
  • an enzyme acts on a substrate dissolved in water. Therefore, in an ordinary starch enzymatic treatment, an enzymatic reaction is performed in a state where starch is completely dissolved in water.
  • the enzyme-treated product obtained by such a technique is a low-molecular substance such as dextrin, starch syrup, maltooligosaccharide, maltose, glucose, etc., and its thickening function is reduced or lost.
  • Patent Document 1 discloses that an enzyme-treated starch excellent in a thickening function and a gel-forming ability is obtained by treating a starch with an enzyme at a temperature of about 10 ° C. or more and about 70 ° C. or less (ie, a temperature at which the starch is not dissolved). Is obtained.
  • the enzyme-treated starch disclosed in Patent Document 1 cannot increase the viscosity due to aging while increasing the maximum viscosity reached during the gelatinization process as compared with untreated starch.
  • waxy seed starch is composed of about 100% amylopectin, and differs greatly in properties from other starches. Waxy seed starch is used to increase the maximum viscosity and aging resistance reached during the gelatinization process. There is no known technology for improvement.
  • the inventor of the present invention has made intensive studies to solve the above-mentioned problems, and found that the relationship between the viscosity A at the start of temperature decrease and the viscosity B at the end of temperature decrease in the following amylographic measurement is such that a waxy type satisfying a viscosity A ⁇ viscosity B is satisfied. It has been found that the starch has a high maximum viscosity reached during the gelatinization process, and that the increase in viscosity due to aging is suppressed.
  • ⁇ Temperature condition Temperature control under the following conditions (1) to (3). (1) Temperature rise: Temperature rise from 50 ° C. to 95 ° C. in 30 minutes (heating rate 1.5 ° C./min). (2) Hold: Hold at 95 ° C. for 15 minutes. (3) Cooling: Cooling down to 72.5 ° C in 15 minutes (cooling rate 1.5 ° C / min
  • the present inventor has set forth that the waxy seed starch having the above-mentioned properties can be obtained by dissolving untreated waxy seed starch in water at a temperature at which the starch does not dissolve, and then reacting with starch hydrolase to degrade starch. They have been found to be obtained by enzymatic treatment under conditions where the rate is 5% or less.
  • Item 1 A waxy starch in which the relationship between the viscosity A at the start of cooling and the viscosity B at the end of cooling in the following amylographic measurement satisfies viscosity A ⁇ viscosity B.
  • Item 2. The waxy seed starch according to Item 1, which is a starch treated with an enzyme.
  • Item 3. The waxy seed starch according to item 1 or 2, wherein the waxy seed starch is derived from waxy corn or waxy tapioca.
  • Item 4. A process in which an untreated waxy seed starch is dispersed in water at a temperature at which the starch does not dissolve, and a starch hydrolase is allowed to act on the starch so that the starch is degraded at a rate of 5% or less. A method for producing an enzyme-treated waxy starch.
  • Item 5. Item 5.
  • waxy seed starch is waxy corn starch or waxy tapioca starch.
  • starch hydrolase is at least one selected from the group consisting of ⁇ -amylase, ⁇ -amylase, amyloglucosidase, isoamylase, pullulanase, and ⁇ -glucosidase.
  • the waxy seed starch of the present invention the highest viscosity reached during the gelatinization process can be improved to a level that could be realized only with the chemically modified processed starch in the prior art, so that low cost and low addition was achieved.
  • the amount makes it possible to impart a high consistency to the food.
  • waxy-type starch of the present invention high viscosity can be imparted with a small amount of addition. Can be suppressed and stickiness can be improved.
  • the waxy-type starch of the present invention suppresses an increase in viscosity due to aging and has improved aging resistance, so that the storage stability of the added food can be enhanced.
  • waxy seed starch of the present invention even without chemical modification, only the enzyme treatment under specific conditions can improve the maximum viscosity and aging resistance reached during the gelatinization process. It can be used as a starch capable of indicating the raw material as a food or a starch compatible with a food with a clean label.
  • the untreated waxy seed starch is enzymatically treated under the condition that the decomposition rate is only 5% or less, thereby improving the maximum viscosity and aging resistance reached during the gelatinization process. Since the obtained enzyme-treated waxy seed starch is obtained, the time required for the enzyme treatment can be reduced, the amount of the enzyme used can be reduced, and a very large cost reduction can be realized. Further, according to the production method of the present invention, the decomposition rate of untreated waxy seed starch is 5% or less, and the amount of discharged sugar is small, so that the environmental load can be suppressed.
  • amylogram obtained by performing amylographic measurement on a conventional untreated starch. It is an example of an amyogram obtained by performing amylographic measurement on the waxy seed starch of the present invention.
  • starch refers to a homoglucan molecule composed of glucose, which is composed of two types of polysaccharides, namely, amylose which is a chain molecule and amylopectin having a three-dimensional structure which is widely branched.
  • untreated waxy starch refers to a natural waxy starch that has not been subjected to enzyme treatment, chemical treatment, and physical treatment.
  • viscosity A refers to the viscosity at the start of the temperature drop (that is, after holding at 95 ° C. for 15 minutes) in the amyographic measurement.
  • viscosity B refers to the viscosity at the end of the temperature decrease in the amyographic measurement (that is, the final viscosity at the end of the measurement).
  • maximum viscosity refers to the maximum value of the viscosity during the measurement in the amyographic measurement.
  • Waxy-type starch The waxy-type starch of the present invention is characterized in that the relationship between the viscosity A at the start of temperature decrease and the viscosity B at the end of temperature decrease in the amylographic measurement described later satisfies a viscosity A ⁇ viscosity B.
  • the waxy starch of the present invention will be described in detail.
  • the origin of the waxy seed starch of the present invention is not particularly limited as long as it is a waxy seed, but specific examples include waxy tapioca and waxy corn. Among these, waxy tapioca is preferred.
  • waxy-type starch of the present invention is a waxy-type waxy tapioca, the effect of improving the maximum viscosity reached during the gelatinization process and the effect of suppressing the decrease in viscosity due to the disintegration of the starch after reaching the maximum viscosity are remarkably remarkable. Can be played.
  • viscosity A ⁇ viscosity B in the starch is an indicator that the starch has a structure in which hydrogen bonding force does not easily act between molecules and aggregation does not easily occur. It is considered that the fact that the structure has a structure in which force does not work easily leads to the fact that swelling is easy to proceed at the time of dissolution and the maximum viscosity is increased.
  • the waxy seed starch of the present invention is not particularly limited as long as the viscosity A and the viscosity B satisfy the above relationship, but from the viewpoint of further improving the maximum viscosity and aging resistance reached in the gelatinization process,
  • the value obtained by subtracting the viscosity A from the viscosity B is -1 BU (Brabender @ Unit) or less, preferably -1 to -100 BU, more preferably -1 to -80 BU, and still more preferably -1 to- 50 BU.
  • the value obtained by subtracting the viscosity A from the viscosity B is preferably -5 to -50 BU, Preferably -10 to -50 BU, more preferably -10 to -45 BU.
  • the value obtained by subtracting the viscosity A from the viscosity B is preferably ⁇ 1 to ⁇ 40 BU, more preferably ⁇ 1 to ⁇ 40. 35 BU, more preferably -1 to -30 BU.
  • the waxy starch of the present invention is characterized in that the maximum viscosity reached during the gelatinization process is high.
  • the maximum viscosity in the amyographic measurement described later is 10% or more, preferably 10% or more, of the maximum viscosity of the untreated waxy-type starch used as a raw material. Those which are improved by 10 to 150%, more preferably 15 to 100% are mentioned. More specifically, when the waxy-type starch of the present invention is waxy-type tapioca starch, the highest viscosity in the amyographic measurement described below is higher than the highest viscosity of the untreated waxy-type tapioca starch used as a raw material.
  • the waxy seed starch of the present invention is a waxy corn starch
  • the highest viscosity in the amylographic measurement described later is preferably the highest viscosity of the untreated waxy corn starch used as a raw material. Those having an improvement of 5 to 50%, more preferably 10 to 40%, and still more preferably 15 to 40%.
  • untreated waxy-type tapioca starch has a maximum viscosity of about 500 to 900 BU in an amylographic measurement described later.
  • the maximum viscosity in the amyographic measurement described later is, for example, 900 BU or more, preferably 900 to 2000 BU, more preferably 900 to 1700 BU, and further more preferably.
  • untreated waxy varieties of waxy corn starch have a maximum viscosity of about 600 to 900 BU in amylographic measurement described later.
  • the maximum viscosity in the amylographic measurement described later is, for example, 800 BU or more, preferably 800 to 2000 BU, more preferably 800 to 1700 BU, More preferably, it may be 800 to 1500 BU, particularly preferably 900 to 1300 BU.
  • the rate of viscosity reduction caused by starch breakdown after reaching the maximum viscosity is suppressed to a relatively low level.
  • One of the indices of the characteristic is that the viscosity A in the amylographic measurement described later has a relatively high value.
  • the viscosity A in the amyographic measurement described later is 300 BU or more, preferably 300 to 600, more preferably 350 to 550 BU, and still more preferably 380 to 550 BU. Is mentioned.
  • the viscosity A in the amyographic measurement described later is 300 BU or more, preferably 300 to 900, more preferably 350 to 850 BU, and still more preferably 380. 830 BU.
  • the amylographic measurement is performed under the following measurement conditions.
  • the amylographic measurement can be performed by the following procedure using VISCOGRAPH-E manufactured by Brabender.
  • a starch suspension is prepared with 450 ml of water, put into a sample container, and heated to 50 ° C. while rotating them. Thereafter, the temperature is raised at a rate of 1.5 ° C./min to 95 ° C. for 30 minutes and kept at 95 ° C. for 15 minutes. Subsequently, it is cooled at a rate of 1.5 ° C./min to 72.5 ° C. for 15 minutes.
  • the rotation speed of the sample container at the time of measurement is set to 75 rpm, and the measurement cartridge uses 700 cm-g.
  • VISCOGRAPH-E manufactured by Brabender a value obtained by subtracting the viscosity A from the viscosity B (viscosity B-viscosity A) is set to be displayed as a setback value.
  • the waxy seed starch of the present invention is not particularly limited in its processing type as long as it can have the above-mentioned properties, but is preferably obtained by enzymatic treatment under specific conditions described later. Starch.
  • waxy seed starch of the present invention is an enzyme-treated starch, it is possible to improve the maximum viscosity and aging resistance reached during the gelatinization process without performing a chemical treatment, and to perform the chemical treatment. Although the absence of this is a great advantage in terms of safety, chemical treatment or physical treatment may be performed as necessary unless the effects of the present invention are hindered.
  • Examples of the chemical modification include acetylation, adipic acid crosslinking, oxidation, bleaching, phosphoric acid crosslinking, octenylsuccinic acid treatment, hydroxypropylation, phosphorylation and phosphoric acid monoesterification. These chemical modifications may be performed singly or in combination of two or more. Also, these chemical modification methods are well known in the art. These chemical modifications can be made to any extent within the range permitted by the Food Sanitation Act of Japan. In Japan, in order for chemically modified processed starch to be recognized as a food additive, various chemical substances in the sample starch were analyzed according to the purity test method described in the Ministry of Health, Labor and Welfare Notification No. 485, and the following criteria were used.
  • acetylated adipic acid crosslinked starch adipic acid group is 0.135% or less and acetyl group is 2.5% or less;
  • acetylated oxidized starch not more than 2.5% of acetyl groups and not more than 1.3% of carboxy groups;
  • C acetylated phosphate cross-linked starch: not more than 2.5% of acetyl groups and not more than 0.14% of phosphorus as P;
  • D sodium starch octenylsuccinate: not more than 3.0% of octenylsuccinic acid groups;
  • E starch acetate: not more than 2.5% of acetyl groups;
  • F oxidized starch: the carboxy group is 1.1% or less;
  • G hydroxypropylated phosphoric acid-crosslinked starch: having a hydroxypropyl group of 7.0% or less and phosphorus of 0.14% or less as P;
  • Examples of the physical treatment include a wet heat treatment and a heat suppression treatment.
  • the “moist heat treatment” is a treatment in which the starch is heated to about 95 to about 125 ° C. in a closed container at a relative humidity of about 100% in a low moisture state that does not gelatinize the starch.
  • the “heat suppression treatment” is a treatment for strengthening the crystal structure of starch by subjecting starch dried to an extremely low moisture to a dry heat treatment.
  • the method for producing the waxy seed starch of the present invention is not particularly limited as long as the waxy seed starch can be provided with the above-mentioned properties, but the enzyme treatment under specific conditions, that is, the waxy seed starch is used.
  • Starch enzyme-treated waxy starch is preferred because it can be easily produced.
  • the starch used as a raw material is untreated waxy seed starch.
  • the origin of the waxy seed starch is as described in the above-mentioned “1. Waxy seed starch” section.
  • starch hydrolase In the production method of the present invention, the enzyme used for the enzyme treatment is a starch hydrolase.
  • specific examples of starch hydrolase include ⁇ -amylase, ⁇ -amylase, amyloglucosidase, isoamylase, pullulanase, ⁇ -glucosidase and the like.
  • the origin of the starch hydrolyzing enzyme used in the present invention may be any of animals, microorganisms, plants and the like.
  • starch hydrolase used in the present invention may be commercially available, or may be those prepared from microorganisms, animals, plants, and the like by methods known in the art. It may be prepared by a genetic recombination method based on the amino acid sequence or base sequence of the enzyme of the organism.
  • starch hydrolase examples include amyloglucosidase from Aspergillus niger commercially available from Novozyme as AMG 300L, amyloglucosidase from Aspergillus niger commercially available as OPTIDEX L-400 from Genencor, and DAINYCO from DINISME commercially available from DANISME Amyloglucosidase derived from Aspergillus niger, amyloglucosidase derived from Aspergillus niger commercially available from Amano Enzyme as glucoamylase “Amano” SD, amyloglucosidase derived from Aspergillus niger commercially available as Gluczyme AF6 from Amano Enzyme; Sumi team Amyloglucosidase derived from Rhizopus oryzae to be sold; ⁇ -glucosidase derived from Aspergillus niger commercially available from Amano Enzyme as transgluco
  • an untreated waxy seed starch is dispersed in water at a temperature at which the starch is not gelatinized, and the enzyme treatment is carried out by reacting the starch hydrolase.
  • a reaction solution is prepared.
  • the reaction solution is prepared by adding untreated waxy seed starch and starch hydrolase to a suitable solvent.
  • a starch hydrolyzing enzyme may be added after preparing an untreated waxy seed starch in a solvent to prepare a starch suspension, or may include untreated waxy seed starch.
  • the suspension and a solution containing starch hydrolase may be mixed.
  • the temperature of the reaction solution is adjusted so that the untreated waxy seed starch is dissolved. What is necessary is just to set below the temperature which does not perform (it is less than gelatinization start temperature).
  • Examples of the solvent used for preparing the reaction solution include water and a buffer.
  • the pH of the reaction solution is arbitrarily set as long as the starch hydrolyzing enzyme used can exert its activity, but is preferably around the optimum pH of the starch hydrolyzing enzyme used.
  • Representative examples of the pH of the reaction solution include, for example, 2 to 13, preferably 3 to 11, more preferably 4 to 10, still more preferably 5 to 9, and particularly preferably 5 to 8. It should be within ⁇ 3 of the optimal pH of the degrading enzyme, preferably within ⁇ 2 of the optimal pH, more preferably within ⁇ 1 of the optimal pH, and even more preferably within ⁇ 0.5 of the optimal pH. Is desirable.
  • the amount of the untreated waxy starch (concentration at the start of the reaction) in the reaction solution may be appropriately set within a range in which the enzymatic reaction can proceed, for example, 5 to 60% by weight, preferably 10 to 50% by weight. %, More preferably 20 to 50% by weight, even more preferably 30 to 40% by weight.
  • the amount of the starch hydrolyzing enzyme in the reaction solution may be appropriately set so that the enzyme reaction can proceed and the decomposition rate described below can be achieved.
  • the amount of starch hydrolase is sufficient to carry out the reaction within a reasonable time.
  • the amount of starch hydrolase in the reaction solution is, specifically, 0.0001 to 10% by weight, preferably 0.001 to 5% by weight, based on untreated waxy seed starch (100% by weight).
  • the content is 0.001 to 3% by weight, particularly preferably 0.001 to 2% by weight.
  • the amount of the starch hydrolyzing enzyme in the reaction solution may be any amount as long as it can achieve the decomposition rate described below, and is appropriately set by those skilled in the art without having to study the activity (number of units) of the enzyme in detail. It is possible.
  • the reaction temperature at the time of the enzyme treatment is a temperature at which the untreated waxy seed starch does not dissolve (that is, lower than the gelatinization start temperature of the untreated waxy seed starch), and the starch hydrolase to be used can proceed.
  • the temperature may be set in the temperature range, and it is preferable to set the temperature around the optimum temperature of the starch hydrolase used in the temperature range.
  • Representative examples of the reaction temperature during the enzyme treatment include, for example, 0 to 65 ° C., preferably 10 to 65 ° C., more preferably 20 to 65 ° C., further preferably 30 to 65 ° C., and particularly preferably 40 to 60 ° C.
  • the optimum temperature of the starch hydrolyzing enzyme used is set at ⁇ 10 ° C., preferably at an optimum temperature of ⁇ 5, more preferably at an optimum temperature of ⁇ 1 ° C., and even more preferably at an optimum pH of ⁇ 0.5 ° C. It is desirable to do.
  • reaction time during the enzyme treatment the type and amount of the used starch hydrolase, the type and amount of the untreated waxy starch used, the reaction temperature, etc. It is set to stop the enzymatic reaction.
  • An example of the reaction time during the enzyme treatment is about 1 minute to 50 hours, preferably about 1 minute to 35 hours.
  • Enzyme treatment is stopped when the decomposition rate of untreated waxy starch is 5% or less.
  • the above-described properties can be imparted, and it is possible to obtain a waxy starch having improved size liquid suitability and aging resistance during heating. Become.
  • the decomposition rate of the untreated waxy starch in the enzyme treatment may be 5% or less, but the degree of improvement in the maximum viscosity reached in the gelatinization process and the starch after the maximum viscosity is reached are obtained for the obtained enzyme-treated waxy starch. From the viewpoint of increasing the degree of suppression of the decrease in viscosity caused by the disintegration and the degree of suppression of the increase in viscosity accompanying aging, preferably from 0.01 to 4.5%, more preferably from 0.1 to 4.5%. 01 to 4%, more preferably 0.03 to 3.5%.
  • the decomposition rate of untreated waxy seed starch in the enzyme treatment refers to the ratio (%) of the weight of the sugar released by the enzyme treatment to the weight of the untreated waxy seed starch to be subjected to the enzyme treatment. ).
  • the weight of the sugar released by the enzyme treatment is determined by collecting the supernatant of the waxy seed starch suspension after the enzyme treatment with a filter and measuring the amount of the free sugar contained by the phenol-sulfuric acid method. Can be.
  • the type and amount of starch hydrolase used used, the type and amount of untreated waxy starch, the reaction temperature, the reaction time, etc.
  • the enzymatic reaction may be stopped at the time when the decomposition rate is reached.
  • an enzyme-treated waxy starch having the above-mentioned properties is obtained.
  • the enzyme-treated waxy seed starch obtained by the enzyme treatment may be used as it is, but after the enzyme treatment, washing, dehydration, etc. are performed to remove the used starch hydrolase and the released saccharide. Is preferred. Washing and dehydration after the enzyme treatment can be performed by methods known in the art.
  • the enzyme-treated waxy seed starch after the enzyme treatment or after the washing and dehydration may be used as it is in a water-containing state, but is preferably subjected to a drying treatment to be a dried product.
  • the obtained enzyme-treated waxy starch may be further subjected to chemical modification or physical treatment as described above, if necessary.
  • waxy-type starch of the present invention is not particularly limited, but is preferably used for the purpose of imparting viscosity to food.
  • the kind of food to which the waxy seed starch of the present invention is added is not particularly limited, but paste-like or sol-like food is required to have an appropriate viscosity, and the waxy seed starch of the present invention can be added to the food. This is a preferred embodiment of the food.
  • paste or sol food refers to a paste or sol, a processed food having a liquid state, and having a fluidity.
  • sauces such as kabayaki sauce, grilled meat sauce, mayonnaise-style seasoning, dressing; sauces such as cream sauce, meat sauce, curry, bechamel sauce; jam, custard Japanese and Western confectionery such as cream, flower paste, filling, whipped cream, ice creams (for example, ice milk, lacto ice) and the like.
  • the waxy starch of the present invention can form a gel, so another embodiment of the food to which the waxy starch of the present invention is added is a gel food.
  • gel food refers to a food that is wholly or partially in the form of a gel.
  • gel foods include Japanese and Western confections such as Uiro, mochi, yokan, karukan, kintsuba, pudding, jelly, mousse, bavaroa, waste bun, marshmallow, panna cotta, apricot tofu, yogurt, sesame tofu, etc .; Dairy products such as ham and sausage; noodles such as udon, somen, cold wheat, Chinese noodles, buckwheat, macaroni, pasta; egg fried, teacup steamed, gel seasoning, jelly type beverages and the like.
  • the waxy starch of the present invention can be added to foods to which starch or processed starch has been added in addition to the above-mentioned foods.
  • foods include, for example, bakery products such as bread, cookies, biscuits, pizza dough, pie dough, ice cream corn cups, monaca skin, cream puff skin; sponge cake, chiffon cake, castella, madeleine, financier, Baked Western confectionery such as pound cake and roll cake; and fried food batter such as tempura and fried chicken.
  • the amount of the waxy starch of the present invention to be added to food may be appropriately set according to the type of food, characteristics to be provided to the food (viscosity, gel characteristics, etc.). 100% by weight. More specifically, when the food is a paste or sol food, the amount of the waxy seed starch of the present invention is preferably 0.1 to 50% by weight, more preferably 0.1 to 30% by weight. Is mentioned. When the food is a gel food, the amount of the waxy starch of the present invention is preferably 0.1 to 50% by weight, more preferably 0.1 to 30% by weight. When the food is a bakery, baked confectionery or fried food batter, the waxy starch of the present invention is preferably added in an amount of 0.1 to 50% by weight, more preferably 0.1 to 50% by weight. 30% by weight.
  • the term "food to which the waxy seed starch of the present invention is added” means not only the case where the waxy seed starch of the present invention is contained in a food in a dissolved state, but also the case of the waxy seed of the present invention. The case where the seed starch is contained in the food while maintaining its shape is also included.
  • Test Example 1 Enzyme-treated starch produced from waxy tapioca starch 1. Production of enzyme-treated starch and preparation of untreated starch [Example 1] A suspension was prepared by adding 87.9 g of untreated natural waxy tapioca starch to 163.2 g of water. The suspension was then warmed to 50 ° C. to adjust the pH to 5.5. Thereafter, 8.8 ⁇ 10 ⁇ 4 g (0.001% by weight based on waxy tapioca starch) of isoamylase (derived from Flavobacterium odoratum, trade name “GODO-FIA”, manufactured by Godo Shusei Co., Ltd.) was added, and the mixture was added at 50 ° C. After reacting for 20 minutes, the reaction was stopped.
  • isoamylase derived from Flavobacterium odoratum, trade name “GODO-FIA”, manufactured by Godo Shusei Co., Ltd.
  • the untreated natural waxy tapioca starch and the waxy tapioca starch in the reaction were in a suspended state without being gelatinized.
  • washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • Example 2 The enzyme-treated starch was used under the same conditions as in Example 1 except that the amount of isoamylase added was changed to 1.758 g (2% by weight based on waxy tapioca starch) and the reaction time of the enzyme was changed to 1900 minutes. Obtained.
  • Example 3 130 g of untreated natural waxy tapioca starch was added to 241.4 g of water to prepare a suspension. The suspension was then warmed to 50 ° C. to adjust the pH to 5.5. Then, 0.65 g (0.5% by weight based on waxy tapioca starch) of pullulanase (derived from Bacillus subtilis, trade name "Promozyme D2", manufactured by Novozyme) was added, and reacted at 50 ° C for 240 minutes, followed by reaction. Was stopped. Under the temperature condition of 50 ° C., the untreated natural waxy tapioca starch and the waxy tapioca starch in the reaction were in a suspended state without being gelatinized. Next, after adjusting the pH to 5.5, washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • pullulanase derived from Bacillus subtilis, trade name "Promozyme D2", manufactured by Novo
  • Example 4 An enzyme-treated starch was obtained under the same conditions as in Example 3 except that the amount of pullulanase added was changed to 1.95 g (1.5% by weight based on waxy tapioca starch).
  • Example 5 350 g of untreated natural waxy tapioca starch was added to 650 g of water to prepare a suspension. The suspension was then warmed to 50 ° C. to adjust the pH to 4.3. Thereafter, 0.175 g (0.05% by weight based on waxy tapioca starch) of glucoamylase (from Aspergillus niger, trade name "AMG 300L", manufactured by Novozyme) was added, and the mixture was reacted at 50 ° C for 2 minutes. The reaction was stopped. Under the temperature condition of 50 ° C., the untreated natural waxy tapioca starch and the waxy tapioca starch in the reaction were in a suspended state without being gelatinized. Next, after adjusting the pH to 5.5, washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • glucoamylase from Aspergillus niger, trade name "AMG 300L", manufactured by Novozyme
  • Example 6 An enzyme-treated starch was obtained under the same conditions as in Example 5 except that the reaction time of glucoamylase was changed to 80 minutes.
  • Example 7 350 g of untreated natural waxy tapioca starch was added to 650 g of water to prepare a suspension. The suspension was then warmed to 50 ° C. to adjust the pH to 4.5. Thereafter, 0.035 g (0.01% by weight based on waxy tapioca starch) of ⁇ -amylase (from Aspergillus niger, trade name “Sumiteam AS”, manufactured by Shin Nippon Chemical Co., Ltd.) was added, and reacted at 50 ° C. for 2 minutes. After that, the reaction was stopped.
  • ⁇ -amylase from Aspergillus niger, trade name “Sumiteam AS”, manufactured by Shin Nippon Chemical Co., Ltd.
  • the untreated natural waxy tapioca starch and the waxy tapioca starch in the reaction were in a suspended state without being gelatinized.
  • washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • Example 8 An enzyme-treated starch was obtained under the same conditions as in Example 7 except that the reaction time for ⁇ -amylase was changed to 330 minutes.
  • Example 9 350 g of untreated natural waxy tapioca starch was added to 650 g of water to prepare a suspension. The suspension was then warmed to 50 ° C. to adjust the pH to 8.0. Thereafter, 0.035 g (0.01% by weight based on waxy tapioca starch) of ⁇ -amylase (derived from Bacillus, trade name “ ⁇ -amylase F“ Amano ”” manufactured by Amano Enzyme) was added, and the mixture was added at 50 ° C. for 2 minutes. After the reaction, the reaction was stopped.
  • ⁇ -amylase derived from Bacillus, trade name “ ⁇ -amylase F“ Amano ”” manufactured by Amano Enzyme
  • the untreated natural waxy tapioca starch and the waxy tapioca starch in the reaction were in a suspended state without being gelatinized.
  • washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • Example 10 An enzyme-treated starch was obtained under the same conditions as in Example 9 except that the reaction time of ⁇ -amylase was changed to 383 minutes.
  • the reaction solution in which the enzyme reaction was stopped was filtered to collect a supernatant. Thereafter, the total amount of sugar contained in the supernatant was measured by the phenol-sulfuric acid method. Next, the decomposition rate was calculated according to the following equation.
  • enzyme-treated waxy tapioca starch or untreated waxy tapioca starch was added and suspended in 450 ml of water to prepare a starch suspension.
  • the starch suspension was charged into a sample container and heated to 50 ° C. while rotating. Thereafter, the temperature was raised at a rate of 1.5 ° C./min to 95 ° C. for 30 minutes, and kept at 95 ° C. for 15 minutes. Subsequently, the mixture was cooled at a rate of 1.5 ° C./min to 72.5 ° C. for 15 minutes.
  • the rotation speed of the sample container during the measurement was set to 75 rpm, and the measurement cartridge used was 700 cm-g.
  • Untreated waxy tapioca starch (Comparative Example 1) had a value of viscosity B-viscosity A of 45 BU and a low maximum viscosity of 655 BU in amylographic measurement.
  • the value of viscosity B-viscosity A was low. The value was negative, and the highest viscosity in the amylographic measurement showed a high value of 1000 BU or more.
  • the viscosity A of the enzyme-treated waxy tapioca starch (Examples 1 to 10) is higher than that of the untreated waxy tapioca starch (Comparative Example 1). It was confirmed that the effect of suppressing the decrease was also high.
  • Test Example 2 Enzyme-treated starch produced from waxy corn starch 1. Production of enzyme-treated starch and preparation of untreated starch [Example 11] A suspension was prepared by adding 200 g of untreated natural waxy corn starch to 371.4 g of water. The suspension was then warmed to 50 ° C. to adjust the pH to 5.5. Thereafter, 0.02 g (0.01% by weight based on waxy corn starch) of isoamylase (derived from Flavobacterium odoratum, trade name "GODO-FIA", manufactured by Godo Shusei Co., Ltd.) was added, and the mixture was reacted at 50 ° C. for 6 minutes. Later, the reaction was stopped.
  • isoamylase derived from Flavobacterium odoratum, trade name "GODO-FIA", manufactured by Godo Shusei Co., Ltd.
  • the untreated natural waxy corn starch and the waxy corn starch during the reaction were not gelatinized and were in a suspended state.
  • washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • Example 12 The enzyme treatment was carried out under the same conditions as in Example 11 except that the amount of isoamylase was changed to 1.02 g (0.51% by weight based on waxy corn starch) and the reaction time of the enzyme was changed to 350 minutes. Starch was obtained.
  • Example 13 A suspension was prepared by adding 350 g of untreated natural waxy corn starch to 650 g of water. The suspension was then warmed to 50 ° C. to adjust the pH to 4.3. Thereafter, 0.035 g (0.01% by weight based on waxy corn starch) of glucoamylase (derived from Aspergillus niger, trade name "AMG 300L", manufactured by Novozyme) was added, and reacted at 50 ° C for 2 minutes. The reaction was stopped. Under the temperature condition of 50 ° C., the untreated natural waxy corn starch and the waxy corn starch during the reaction were not gelatinized and were in a suspended state. Next, after adjusting the pH to 5.5, washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • glucoamylase derived from Aspergillus niger, trade name "AMG 300L", manufactured by Novozyme
  • Example 14 An enzyme-treated starch was obtained under the same conditions as in Example 13 except that the reaction time of glucoamylase was changed to 395 minutes.
  • Example 15 A suspension was prepared by adding 350 g of untreated natural waxy corn starch to 650 g of water. The suspension was then warmed to 50 ° C. to adjust the pH to 4.5. Thereafter, 0.035 g (0.01% by weight based on waxy corn starch) of ⁇ -amylase (derived from Aspergillus niger, trade name “Sumiteam AS”, manufactured by Shin Nippon Chemical Co., Ltd.) was added, and reacted at 50 ° C. for 2 minutes. After that, the reaction was stopped. Under the temperature condition of 50 ° C., the untreated natural waxy corn starch and the waxy corn starch during the reaction were not gelatinized and were in a suspended state. Next, after adjusting the pH to 5.5, washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • ⁇ -amylase derived from Aspergillus niger, trade name “Sumiteam AS”, manufactured by Shin Nippon
  • Example 16 An enzyme-treated starch was obtained under the same conditions as in Example 15 except that the reaction time for ⁇ -amylase was changed to 305 minutes.
  • Example 17 A suspension was prepared by adding 350 g of untreated natural waxy corn starch to 650 g of water. The suspension was then warmed to 50 ° C. to adjust the pH to 8.0. Thereafter, 0.035 g (0.01% by weight based on waxy corn starch) of ⁇ -amylase (derived from Bacillus, trade name “ ⁇ -amylase F“ Amano ”” manufactured by Amano Enzyme) was added, and the mixture was added at 50 ° C. for 2 minutes. After the reaction, the reaction was stopped. Under the temperature condition of 50 ° C., the untreated natural waxy corn starch and the waxy corn starch during the reaction were not gelatinized and were in a suspended state. Next, after adjusting the pH to 5.5, washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • ⁇ -amylase derived from Bacillus, trade name “ ⁇ -amylase F“ Amano ”” manufactured by Aman
  • Example 18 An enzyme-treated starch was obtained under the same conditions as in Example 17 except that the reaction time of ⁇ -amylase was changed to 380 minutes.
  • the value of viscosity B-viscosity A is negative, and while having excellent aging resistance, the highest viscosity in amylographic measurement is as high as 1000 BU or more. I was Furthermore, the viscosity A of the enzyme-treated waxy corn starch (Examples 11 to 18) is higher than that of the untreated waxy corn starch (Comparative Example 2). It was confirmed that the effect of suppressing the decrease was also high.
  • Test Example 3 Enzyme-treated starch produced from potato starch 1. Production of enzyme-treated starch and preparation of untreated starch [Comparative Example 3] 150 g of untreated natural potato starch was added to 278.6 g of water to prepare a suspension. The suspension was then warmed to 50 ° C. to adjust the pH to 5.5. Thereafter, 3 g (2% by weight based on potato starch) of isoamylase (derived from Flavobacterium odoratum, trade name "GODO-FIA", manufactured by Godo Shusei Co., Ltd.) was added, and the mixture was reacted at 50 ° C. for 240 minutes, and the reaction was stopped. I let it.
  • isoamylase derived from Flavobacterium odoratum, trade name "GODO-FIA", manufactured by Godo Shusei Co., Ltd.
  • the untreated natural potato starch and the potato starch in the reaction were in a suspended state without being gelatinized.
  • washing and dehydration were performed, followed by drying by air blowing and pulverization to obtain an enzyme-treated starch.
  • Comparative Example 4 In Comparative Example 3, an untreated natural potato starch used as a raw material was prepared.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

Le but de la présente invention est de proposer un amidon qui a une viscosité maximum améliorée atteinte dans un procédé de gélatinisation et une résistance améliorée au vieillissement, et des produits alimentaires qui utilisent ledit amidon. L'amidon cireux satisfait la relation : viscosité A ≥ viscosité B, telle que mesurée par un amylographe dans des conditions prescrites au début et à la fin du refroidissement, respectivement, et la viscosité maximum de l'amidon atteint dans le procédé de gélatinisation est élevée, et une augmentation de la viscosité qui accompagne le vieillissement est supprimée
PCT/JP2019/025481 2018-06-27 2019-06-26 Amidon cireux et procédé de production associé Ceased WO2020004506A1 (fr)

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JP7267512B1 (ja) * 2022-05-12 2023-05-01 株式会社日清製粉ウェルナ 揚げ物用食肉改質剤
WO2023090396A1 (fr) * 2021-11-17 2023-05-25 グリコ栄養食品株式会社 Agent améliorant la sensation en bouche pour conférer une sensation en bouche douce
WO2025182383A1 (fr) * 2024-02-28 2025-09-04 日本食品化工株式会社 Dispersant pour aliment ou boisson contenant des protéines, et aliment ou boisson contenant des protéines

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WO2023090396A1 (fr) * 2021-11-17 2023-05-25 グリコ栄養食品株式会社 Agent améliorant la sensation en bouche pour conférer une sensation en bouche douce
JP7267512B1 (ja) * 2022-05-12 2023-05-01 株式会社日清製粉ウェルナ 揚げ物用食肉改質剤
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WO2025182383A1 (fr) * 2024-02-28 2025-09-04 日本食品化工株式会社 Dispersant pour aliment ou boisson contenant des protéines, et aliment ou boisson contenant des protéines
JP2025130807A (ja) * 2024-02-28 2025-09-09 日本食品化工株式会社 タンパク質含有飲食品用分散剤及びタンパク質含有飲食品
JP7746434B2 (ja) 2024-02-28 2025-09-30 日本食品化工株式会社 タンパク質含有飲食品用分散剤及びタンパク質含有飲食品

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